The high pint of this holiday feast is the main course traditionally made for Rosh Hashana in my family. Read on to find out the significance of this complex and meaningful stew. Enjoy!
Of all Rosh Hashana foods, this is the most significant, at least in my family tradition. It is only made once a year, and it requires plenty of time and patience. The name, derived from German, actually means “vinegared meat”, but there is no vinegar involved. It is rather sweet, especially in my grandmother’s interpretation, but there is also a sour note, provided by lemon juice or sour salt. Therefore, another name for it is Zis Und Zovar Fleish (Sweet and Sour Meat). Although there are many Essig Fleish recipes, I have not seen one like ours anywhere. I have tasted something very similar on two separate occasions, both times in Sephardic restaurants, and both of them had the same two out of three elements of my recipe present, and one missing. Oh, and both were made of lamb, rather than beef, which is what my grandmother had claimed it…
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